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Ginger Crab Cakes

1/2 cup mayonnaise
1 large egg, beaten
2 teaspoons peeled, finely grated fresh ginger or ginger paste
1/4 cup finely chopped red bell pepper
1 tablespoon finely chopped shallot
1 tablespoon Worcestershire
1 teaspoon lemongrass paste or lemon zest
1 tablespoon freshly squeezed lemon juice
2 teaspoons prepared Dijon mustard
1/4 cup thinly sliced green onions
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup finely crushed saltine crackers
1/2 pound fresh Dungeness crabmeat
4 tablespoons vegetable oil, for frying


Preheat the oven to 225F. In a large bowl, combine all the ingredients expect the crab and vegetable oil. Fold in the crabmeat. Form into cakes about 1 inch thick. If the mixture will not form a firm cake, mix in 2 tablespoons more mayonnaise. Cover a baking sheet with layers of paper towels to drain the cakes. Heat 2 tablespoons of the oil in a 10- or 12-inch cast iron skillet over medium-high heat. Gently place 6 cakes in the pan and cook until golden, about 5 minutes on each side, turning the cakes with a spatula. If the pan gets too hot, turn down the heat to medium-low. Transfer the cakes to the paper towel-lined baking sheet and place in the oven to keep warm. Add 2 more tablespoons oil to the pan and cook the remaining cakes.

Source: www.cookstr.com